Corned Beef Hash with Poached Eggs & Tomatoes

Corned Beef Hash is a classic Irish dish made with flavourful corned beef, diced potatoes, onions, and a variety of spices. The name derives from the French verb 'hacher', which means 'to chop'. The dish became especially popular in Britain and France during and after World War II, as rationing limited the availability of fresh meat. Since then, hash has made a resurgence as more than just a dish of leftovers or breakfast of 'last resort'. A sublime Corned Beef Hash is a thing of beauty. It’s nearly impossible to go too far wrong when you combine corned beef, potatoes, carrots, onions, salt and pepper. The corned beef takes on a concentrated meaty, savoury, salty, chewy intensity that becomes exceptional after time in a very hot pan with a hearty dose of butter. 

Corned Beef Hash with Poached Eggs & Oven Roasted Cherry Tomatoes

Serves 4

Corned Beef Hash:

2 tbsp butter

2 tbsp extra-virgin olive oil

1/2 large yellow onion, finely chopped

2-1/2 large Yukon Gold potatoes, peeled and cut into 1/4-inch cubes

1 lb cooked corned beef, diced

1 large carrot, coarsely shredded

1/4 cup chicken broth

1 tbsp chopped fresh flat-leaf parsley, plus more for garnish

1/8 tsp dried thyme leaves

1/4 tsp ground black pepper, to taste

1/4 tsp ground sumac, for garnish

Oven Roasted Cherry Tomatoes:

2 cups cherry tomatoes, halved

2 tsp olive oil

Salt and pepper to taste

1/2 tsp herbes de provence

Poached Eggs:

4 cups cold water

1/2 cup distilled white vinegar

1/2 tsp kosher salt

8 large eggs

1/4 tsp ground sumac, for garnish

Preheat oven to 350°F. Toss the tomatoes with olive oil and place on a parchment lined baking sheet, skin side down. Sprinkle with salt, black pepper and herbes de provence, and bake for about 30 minutes, until the tomatoes are soft and lightly caramelized. 

Meanwhile, melt the butter with the olive oil in a large cast iron skillet over medium heat, and cook the onion just until it begins to brown, about 8 to 10 minutes. Stir in the diced potatoes and shredded carrot and cook until tender, about 15 minutes, stirring occasionally. Stir in the diced corned beef, parsley, thyme, salt, and pepper, and allow the mixture to cook until the hash is crisp and browned, stirring frequently, about 15 to 20 minutes more.

While the corned beef hash is cooking, set up for poaching the eggs. Combine the water, vinegar and salt in a large skillet and bring to a gentle simmer. Crack an egg into a cup and carefully slide it into the hot poaching liquid. Quickly repeat with all the eggs. Poach the eggs, turning them occasionally with a spoon, until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to a kitchen towel. Lightly dab the eggs with the towel to remove any excess water.

To serve, divide the hash among plates and top with the poached eggs and garnish with chopped parsley and ground sumac. Spoon some roasted tomatoes onto each plate and serve immediately.